Yogurt and oat flatbread

Flatbread is arguably the easiest bread you can make, since you only need two main ingredients (flour and liquid), no oven and no proofing time. You can use regular flour here but oat flour gives it a slightly heartier flavour.

25 MINUTES | SERVES 2 4 | EASY | V LC

oat flour 100g, plus extra for dusting

baking powder ½ tsp

Turkish yogurt or natural yogurt 125ml olive oil for brushing TOPPINGS

Turkish yogurt or natural yogurt 250ml za’atar 1 tbsp

tomatoes 4-8 ripe, thinly sliced

green sauce 120ml

GREEN SAUCE

mixed fresh herbs (such as parsley, mint, coriander and dill)

2 large handfuls

jarred jalapeños in brine or fresh jalapeños 3-4 slices capers 1 tbsp

garlic 1 small clove

sea salt flakes 1 tsp

olive oil 125ml

lemon juice 2 tbsp

apple cider vinegar 1 tbsp maple syrup or runny honey 1 tsp

1 In a bowl, mix together the oat flour, baking powder and 1 tsp of salt. Add the yogurt and stir until it comes together into a sticky ball. Cover and leave for 15 minutes.

2 For the green sauce, put all the ingredients in a food processor and pulse a few times until coarsely mixed. If you don’t have a food processor, you can finely chop the herbs, jalapeños and garlic, and mix in a bowl with the rest of the ingredients, or simply pound everything together using a pestle and mortar. Taste and add more salt, acidity, herbs or oil, if needed. This will make more than you need but will keep in the fridge for four to five days in an airtight container.

3 Scrape the dough out of the bowl and onto a clean worksurface dusted with oat flour. Shape into a ball. If it feels too sticky, you can dust it with a little extra oat flour. Divide the dough equally into four and shape each piece into a ball. One by one, roll them out into oval discs with a thickness of about 5mm. Cover with a damp tea towel so they don’t dry out.

4 Put a cast-iron pan over a medium heat. Once it’s hot, brush the pan with a little olive oil, then fry the first flatbread for 2 minutes until the base looks golden with dark spots, then turn and fry on the other side for a further minute. Wrap in a cloth or clean tea towel to keep warm while you cook the rest.

5 To assemble, spread a thick layer of yogurt on each flatbread and sprinkle generously with the za’atar. Arrange the tomato slices evenly over the top, then drizzle with the green sauce. Cut into slices and dig in.

PER SERVING 4 365 kcals | fat 23.4G saturates 4.8G | carbs 27.7G | sugars 10.4G fibre 3.7G | protein 9.2G | salt 2.4G

low cal